Extra feeding advice game meat
12-02-2021
Kiezebrink specializes in raw food for dogs and cats, we have a very wide range available. For these products, animal raw materials from various categories are used, such as white meat, red meat, fish and game. By feeding products from all these categories, a varied and balanced menu can be put together.
Game
The game category includes products such as deer, pheasant, hare and pigeon. These animals were shot in the wild, unlike any other species we sell that are bred in captivity and killed with CO2 or some other method.
Because these animals have lived in the wild, the composition of the meat is also different, game meat contains more omega 3 fatty acids and is a very good addition to the menu of the dog or cat. However, there are also disadvantages to game meat, because the animals may have been in contact with contaminated soil and in some countries shooting with lead shot is still allowed. As a result, the meat and organs from wild animals may contain more heavy metals than from animals raised in captivity. Unfortunately, little information is known about the precise absorption of these heavy metals.
Because feeding game also has many advantages, we do recommend these products, but no more than once a week.
Gerofke et al. (2019), Heavy metals in game meat, Food safety assurance and veterinary public health no. 7. https://www.wageningenacademic.com/doi/epdf/10.3920/978-90-8686-877-3_24
Kral et al. (2015), Evaluation of mercury contamination in dogs using hair analysis, Neuroendocrinology Letters, vol. 36(1). https://www.nel.edu/userfiles/articlesnew/NEL360915A11.pdf
Brand et al. (2019), Kennisoverzicht vraagstukken diffuus lood in de bodem, RIVM Rapport 2019-0006. https://www.rivm.nl/bibliotheek/rapporten/2019-0006.pdf
Wani et al. (2015), Lead toxicity: a review, Interdisciplinary toxicology, vol. 8(2), https://content.sciendo.com/view/journals/intox/8/2/article-p55.xml
Dżugan et al. (2012), Evaluation of heavy metals environmental contamination based on their concentrations in tissues of wild pheasant, Journal of Microbiology, Biotechnology and Food Sciences, Vol. 2 (1), https://www.jmbfs.org/wp-content/uploads/2012/08/jmbfs-Dzugan-B.pdf
Valencak (2015), Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking, BMC Research Notes vol. 8, (273). https://bmcresnotes.biomedcentral.com/articles/10.1186/s13104-015-1254-1
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